Zucchini might not be a traditional jam ingredient in most houses. This savory version is fabulous spread on toast, or stirred into pasta or other cooked grains. It freezes very well, so take advantage of a bumper crop and stock up for colder nights.

This recipe is infinitely scalable. A butternut squash will lose about 3–4 ounces in weight after it’s been seeded and peeled, so a 2-pound squash will yield about 3½ cups (28 ounces) of cooked squash.